40 Mississippi Valley Horticultural Society. 



even long after some notable progress had been made in raising berries for 

 the table, it was looked upon as a very difficult matter, enshrouded in a sort of 

 mystery, to raise strawberries. Anybody could raise beans, but berries, that 

 are really quite as docile under culture, were regarded with distrust. In- 

 deed, this feeling has a strong hold on thousands yet. By many these pro 

 visions for family luxury are regarded as a sort of small business, unworthy 

 of serious attention, or a silly disposition to be over-nice in self-indulgence. 

 Green peas may be well enough, for everybody has them ; but an abundance, 

 enough of all the fragrant and palatable berries in their season, that is a lit- 

 tle too fine. It savors of extra refinement. Well, it is a fact, there is in these 

 exquisite gifts of nature an ennobling element that touclies the character as 

 well as the palate, at many points. In the first place, the cultivation, care 

 and management of small fruits, in a small way for domestic use, awaken 

 the best qualities of the mind. No study can bring a human soul into a 

 closer sympathy with nature's gentle genius, her wondrous variety of opera- 

 tions and her rich beneficence, than work in this field. Its work is instructive, 

 pure and elevating in every way. There is in it also the most intense pleas- 

 ure in watching the miracles of transformation from bud to ripe fruitage. 

 It is true these effects upon the mind are produced by all forms of agricul- 

 ture. But the small fruits, with their delicate qualities, and refinements of 

 odor, color and flavor, are the aesthetics of nature's laboratory. Think of the 

 bloom upon a cluster of purple grapes. The slightest touch will mar it so 

 that it can not be restored. Surely no one can dwell among these finer pro- 

 cesses, directing, aiding them and controling the results, without feeling the 

 healthful touch of nature's soul which is divine. But the enjoyment of these 

 fruits upon the table is elevating. A dish of berries, cherries or grapes is a 

 silent rebuke to coarseness and vulgarity. Its beauty awakens pleasing emo- 

 tions, and the suVitle flavors invite the recftgnitioii of the finest distinctions. 

 But to come ilown to more practical views, the small fruits are jjrovided 

 not merely to minister to our pleasure, but also to health. Rii^e and fresh 

 . fruits are exceedingly healthful, coming as they do just at that particular 

 season of the year when the human system seems to require the peculiar 

 kind of nutriment that such fruit imparts. In their natural succession they 

 supply the alterative influences that j^romote health. They come to us in 

 the proper order. First comes the strawberry to guard against the transi- 

 tion from cold to warmth; then, as heat intensifies, come the toothsome pulps 

 nf mingled sweet and sour in grateful ])r()portions. Then cliorry time never 

 fails to call up the pretty couplet of Mrs. Barbuuld. Do'scribing the seasons 

 in personification of'summer, she says : 



"Cherries and every acid fruit slic sips 

 To allay the fever of her parched lip.s." 



Well put. In the heat of summer the lips are parcluHl, and good, ripe 

 cherries, bikcn fresh from tlie tree, have an agreeable efl'ect uj)on the liits, 

 and indeed all the way down. They come just at tlie right time, and are 

 made to suit the sea.son. There should be, and may be, fruit in every fam- 



